FLOWER POWER

HOW TO MAKE YOUR NEXT DISH BLOOM

By Katie McCall, local food columnist

I’ve always had an affinity for beautifully plated food. Different components artfully placed, a symphony of sizes, textures and colors working in unison to lure in the eye — and belly — for another bite. We’ve all heard the saying, “You eat with your eyes first,” and as someone who loves to elevate everyday dining, this definitely carries value in my book. While a dish should certainly taste good, if it doesn’t look good, we lose an immediate connection with what’s in front of us. Luckily, you don’t have to be a master chef with an arsenal of foams and fancy sauces to create an eyecatching dish. The secret weapon? Edible flowers. Growing up, we picked violets and tucked them into dinner salads for fun, but it wasn’t until I started cooking professionally that I truly appreciated the multiple uses of edible flowers. Salads instantly came to life with bursts of yellow, gold and purple; lavender buds added an element of whimsy to baked goods, and cocktails garnished with sunset-hued petals beckoned trips to exotic islands. Flowers not only have unique flavor profiles and create an automatic allure to any dish, but they’re also loaded with vitamins, minerals and antioxidants. What’s more, edible flowers can be easily grown at home or foraged — it just takes a bit of research and planning. Eager to learn more, I visited Birdflower Farm in Maple Park, owned and operated by master gardener Christine Bastone. She and her husband have spent the past nine years living on the land, renovating their farmhouse and turning the once-overgrown property into a magical oasis. A vegetable gardener for over 30 years, Bastone always dabbled in perennial flowers but only started growing cut flowers about four years ago. When she’s not tending to her land, she enjoys participating in local markets around town and hosting events and tours at the farm. As we sauntered through the rows of sunflowers, zinnias, dahlias, snapdragons and native wildflowers, I felt like a kid in a candy shop. She snipped a bouquet of rainbow blooms for me to take home while we chatted about the varietals and flower growing. “If you want to grow your own edible flowers, the most important thing is starting with good soil and high-quality seeds,” Bastone says. “You don’t want to go to a big-box garden center and just buy

Photo by Victoria C Photos

flats of flowers that may have been treated with pesticides or herbicides.” Bastone reiterates the importance of educating oneself on the types of flowers that are safe to consume, and then purchasing the seeds (or flowers) from a reputable source. “Just like knowing the farmer and where our produce is coming from and how it’s grown … the same should go for edible flowers,” she notes.

NOT A PRO GARDENER? DON’T SWEAT IT. HERE ARE A FEW TIPS TO GET STARTED ON YOUR EDIBLE FLOWER JOURNEY:

 LEARN: Common edible flowers include lavender, lilac, violet, pansy, bee balm, cornflower, nasturtium, begonia, squash blossom, borage, calendula, chamomile, chive blossom, chrysanthemum, honeysuckle, daylily, elderflower, jasmine, scented geranium, hibiscus, marigold, apple blossom, sunflower, anise hyssop and rose.  GROW: A simple online search for “organic edible flower seeds” will point you in the right direction. Don’t forget organic soil and compost; stay away from toxic sprays or fertilizers!  BUY: If growing seems daunting, scope out the local farmers markets to see what’s available. Grocery stores such as Whole Foods also carry edible flowers in the produce department.  FORAGE: Grab a field guide and have fun (safely) foraging for flowers in the wild. But be sure not to pick faded, dirty or discolored flowers that are near a road or in an area that animals use.  USE: The options are endless! Edible flowers work best as garnishes when freshly picked and add natural beauty to salads, soups, pastas, open-faced toasts, pizzas, charcuterie boards, cakes and beverages. Some flowers can be used directly in the recipe, such as lavender for shortbread cookies or nasturtiums in compound butter.

 Katie McCall, former owner of Two Wild Seeds Baking Co., is a bona fide Midwestern girl. Raised on four acres of rural property in Yorkville, she was always taught to respect nature and all of its bounty. From foraging morel mushrooms in the woods to picking wild black raspberries for homemade jam, Katie feels most at home when in nature and preparing food for others. When she’s not creating new dishes in the kitchen (and writing about them) she can be found nose-deep in cookbooks, exploring the outdoors with her family — and eating … always eating.

WHIPPED GOAT CHEESE

WITH EDIBLE FLOWERS

I recently discovered the most delicious, locally made whipped goat cheese from Rustic Road Farm in Elburn and spruced it up with unique toppings and edible flowers. Here, I used whole pansies grown at home and the petals of bee balm and cornflower from Birdflower Farm. It’s almost too pretty to eat!

SERVES 2-4

INGREDIENTS:

• 8 ounces goat cheese, room temperature • 1 tablespoon milk (optional) • 3-4 tablespoons high-quality, extra virgin olive oil • 1 tablespoon raw honey • 1 tablespoon dukkah nut & spice blend • 1/2 teaspoon red pepper flakes • Pinch of flaky sea salt • Assorted edible flowers • Herbs In a small bowl, add the goat cheese and stir vigorously until light and airy. For an even smoother, looser version, add a tablespoon of milk and mix again. Spread the goat cheese into a shallow dish, creating a few divots with the back of a spoon. Drizzle with the olive oil and honey, followed by the spices and salt. Finally, artfully place the flowers and herbs on top and serve with your favorite crackers or bread. Enjoy!

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